I'm making the crab wontons from Sam the Cooking Guy's web page as a trial run before making mushroom wontons (vegetarian dish required) for a superbowl party. The mix (cream cheese, crab from a can, green onion, and some hotsauce) is good (on bread.) In another couple of minutes, the wontons will come out of the oven. The goop spilled out a bit (I need to improve my sealing technique.)

I hope they will microwave (or taste OK cold.)

The alternate dish is spring rolls. We know these are good.

First taste... the crust is a little crispier than if it were fried. The soft inside is a little spicy hot. Not sure how that happened as the spread on bread wasn't firey. I think I need to find a way to make the shell less crispy -- I wonder if the no-stick spray would do that, or if they were slightly overbaked. Yummy.

Update: For the party, I made these with sauted mushrooms instead of crab meat. And sprayed them with non-stick before baking. Good... But the crab was better.